oalib

OALib Journal期刊

ISSN: 2333-9721

费用：99美元

投稿

时间不限

( 2026 )

( 2025 )

( 2024 )

( 2023 )

自定义范围…

匹配条件： “Tianjin Food and Catering Industry” ，找到相关结果约1000条。
列表显示的所有文章，均可免费获取
第1页/共1000条
每页显示 条
数字化平台如何激活老字号品牌依恋？——基于天津食品餐饮类老字号的fsQCA组态分析
  [PDF]
马小棋, 江梅, 王婷, 赵婧宇, 魏国行, 余嘉杰, 刘超超
Modern Marketing (MOM) , 2026, DOI: 10.12677/mom.2026.162007
Abstract: 在数字化平台重构消费者决策路径的背景下，老字号品牌面临文化符号稀释与情感连接重建的双重挑战。本研究以天津市16家食品餐饮类中华老字号品牌为对象，基于大众点评平台的8.7万条用户生成内容数据，采用模糊集定性比较分析(fsQCA)方法，系统考察口碑、情感倾向、群体认同、卷入度、价值让渡与品牌影响力六项前因条件如何协同驱动高品牌依恋与非高品牌依恋的形成。研究发现：1) 存在5条高品牌依恋的等效驱动路径与3条非高品牌依恋的等效抑制路径，证实了品牌依恋形成的“多重并发因果”与“殊途同归”特征；2) 价值让渡与情感倾向可构成双核驱动组合，替代品牌影响力等要素的缺失，多边缘条件的协同也能驱动高品牌依恋；3) 高与非高品牌依恋的驱动机制呈现因果非对称性。研究构建了“平台–行为–品牌”整合分析框架，拓展了品牌依恋理论在老字号数字化转型情境中的应用，为老字号企业分类施策、优化线上品牌管理提供了实践启示。
Against the backdrop of digital platforms reshaping consumer decision-making paths, time-honored brands face the dual challenges of cultural symbol dilution and the reconstruction of emotional connections. This study takes 16 Chinese time-honored food and catering brands in Tianjin as research objects, based on 87,000 pieces of user-generated content data from Dianping platform, and employs fuzzy-set Qualitative Comparative Analysis (fsQCA) to systematically examine how six antecedent conditions—reputation, emotional tendency, group identity, involvement, value delivery, and brand influence—synergistically drive the formation of high and non-high brand attachment. The findings reveal: 1) Five equivalent driving paths for high brand attachment and three equivalent inhibiting paths for non-high brand attachment, confirming the characteristics of “multiple concurrent causality” and “equifinality” in brand attachment formation; 2) Value delivery and emotional tendency can form a dual-core driving combination that substitutes for the absence of brand influence, and the synergy of multiple peripheral conditions can also drive high brand attachment; 3) The driving mechanisms of high and non-high brand attachment exhibit causal asymmetry. This study constructs an integrated “platform-behavior-brand” analytical framework, extends the application of brand attachment theory to the digital transformation context of time-honored brands, and provides practical implications for time-honored enterprises to adopt category-based strategies and optimize online brand management.
轻食主义餐饮业发展空间的分析
Analysis of the Development Space of Light Food Doctrine Catering Industry  [PDF]
李和旭, 刘淑华
Advances in Social Sciences (ASS) , 2021, DOI: 10.12677/ASS.2021.105181
Abstract: 十四五规划以来，国家和社会高度重视健康，在2013年国务院就正式发布《关于健康服务业发展的若干意见》中明确指出了身心健康对于人民群众、对社会的重要性，同时对健康服务业的发展提供了政策上的支持。伴随着全民健康号召的提出，人们对餐桌的追求已经不仅仅是大鱼大肉，而是追求营养均衡、高颜值、绿色的食品。在“轻食主义”逐渐流行的背景下，不仅仅影响着消费者的用餐理念，也促进着现有餐饮企业的转型升级。本论文通过对我国餐饮业现状与轻食餐饮业的现状对比，进而对轻食主义餐饮业未来的发展前景以及存在的问题做出分析。
Since the 14th Five-Year Plan, the state and society attach great importance to health. In 2013, the State Council officially released the “Several Opinions on the Development of Health Service Industry”, which clearly pointed out the importance of physical and mental health for the people and the society, and provided policy support for the development of health service industry at the same time. Along with the national health call put forward, to the table people has pursued not only big fish and meat, but also the balanced nutrition, high appearance level, green food. Under the background of the gradual popularity of “light food doctrine\", it not only affects the dining concept of consumers, but also promotes the transformation and upgrading of the existing catering enterprises. In this paper, by comparing the current situation of China’s catering industry with the current situation of light food catering industry, the future development prospects and existing problems of light food doctrine catering industry are analyzed.
FOOD SAFETY IN CATERING INDUSTRY
C. Balzaretti,M.A. Marzano,P. Cattaneo
Italian Journal of Food Safety , 2009, DOI: 10.4081/ijfs.2008.3.41
Abstract: Catering industry plays a very important role in public health management, because about 30% of total daily meals are consumed in catering industry (restaurants, bar). In this work food safety was evaluated in 20 catering centres throughout microbiological analyses of different categories of meals. Results demonstrate that there was an important decrease of microbial contamination between 2006 and 2007, no pathogens were found in 217 samples examined: this was obtained by improving voluntary controls.
Impacts of Female Managers’ Leadership on Teamwork and Organisational Performance in Food Service Industries in Ghana  [PDF]
Emmanuel Essel
Open Journal of Leadership (OJL) , 2023, DOI: 10.4236/ojl.2023.121003
Abstract: As educational standards rise and women’s understanding of their independence grows, the job sector is steadily altering. Due to changes in their industrial structures and social dynamics, Ghanaian civilizations have progressed from conventional manufacturing to high-tech, informational, and food service sectors. As a result, there are now more direct employment prospects for women than there were in the past when there was a greater need for human resources. The increase in female workplace engagement has benefited the advancement of female leadership in terms of the labor force participation rate. With the use of the specific female personality traits, female managers may build different management styles in company management. A 73% retrieval rate was achieved out of the 650 total copies of the questionnaire that were sent with Kumasi in mind. Among them, 475 were legitimate copies. The conclusions point to three main takeaways: 1) leadership is good for cooperation; 2) collaboration is good for organizational effectiveness; and 3) leadership is good for organizational success. The results are projected to strengthen the leadership of female managers in the catering industry.
Catering Strategy: A Study of Hanif Rajput
Raza Kamal,Shazia Ather,Amna Shahid
Market Forces , 2005,
Abstract:
SUSTAINABILITY OF SHORT FOOD SUPPLY CHAINS: ANALYSIS OF RAW MATERIAL SUPPLY IN MILAN PUBLIC SCHOOL CATERING
C. Balzaretti,M.A Marzano,G. D’Anna
Italian Journal of Food Safety , 2013, DOI: 10.4081/ijfs.2009.5.7
Abstract: The demand of short food supply chains is becoming more pressing by consumers, especially in the largest school catering. The implementation of the short chain in a large catering company of Milan, is described in this practical contribution. Several aspects of short food chains sustainability: legal, commercial and economic sustainability, hygienic and gastronomic sustainability, are discussed.
Microbiological criteria in public catering: sampling and auditing experiences in canteens and cafeterias in Piedmont
Alberto Bellio,Silvia Gallina,Amaranta Traversa,Sara Monfardini
Italian Journal of Food Safety , 2012, DOI: 10.4081/ijfs.2012.6.11
Abstract: In the period 2006-2011 six public catering establishments (3 canteens and 3 cafeterias) were monitored, trough audit and sampling, in order to verify the application of good manufacturing and hygiene practices during food production, handling and serving. The compliance to microbiological food safety criteria (Listeria monocytogenes and Salmonella spp.) and process hygiene criteria were investigated using ISO standards for microbiological analyses. A total of 612 samples were collected: 192 food samples and 288 environmental swab samples from canteens; 33 food samples and 99 swab samples from cafeterias. Regarding food safety, two samples were in disagreement with criteria fixed in EU Regulation as Listeria monocytogenes was isolated from a turkey breast in a canteen and from a sandwich in a cafeteria. Regarding process hygiene criteria, as no microbiological limits are legally defined for catering services, for this study limits were fixed according to the quality standards of tender, scientific literature and laboratory experience. 23.4% foodstuffs and 8.7% swabs resulted non-compliant in canteens; 48.5% foodstuffs and 6.1% swabs resulted non-compliant in cafeterias. The count of coagulase-positive staphylococci (CPS) was higher of the fixed limits in raw turkey meat and in cooked spinach: the presence among CPS of S. aureus was confirmed, strains were not able to produce enterotoxins. The most common non-compliance in hygiene criteria was represented by aerobic colony count (60.7% of total non-compliance in canteens and 75.0% in cafeterias) and coliform bacteria (20.3% in canteens and 25.0% in cafeterias). Nine raw foods or raw readyto- eat food samples were non-compliant for both coliform bacteria and aerobic count; one sample (raw turkey meat) was non-compliant for CPS and aerobic count but resulted to be compliant after cooking. Auditing and sampling are the most effective tools to improve food quality standard and to enhance food business operators’ awareness of hygiene procedures.
International logistics in flight catering
Ivanovic, Slobodan,Vujic, Vidoje
- , 2007,
Abstract: Sa？etak As it is well known the flight catering industry is very demanding. Taken into account the time and effort involved in training staff, organizing transportation and stocking of food supplies to warehouses we can conclude this business is not for the inert. Since travel catering is a multibillion dollar industry with projections of its growth in the future, members of this industry see the need to get their part. How they get their share will determine mainly on their ''know-how''. Knowledge is vital in a sector which is engulfed by technological advances, especially in aviation. As we continue to expand the need arises for personel with competent qualities. What this summary will engulf is the logistical functions of catering in the flight industry. An important issue which not just the operational staff on the field has to know but every member involved with flight catering. Without proper catering logistics there is little need for flight, just for the fact that the guest will not be receiving the service he paid for, and in turn affecting the company image. Whether we are serving duty free goods or food onboard flights, innovation and quality in service will be demanded by our customers
网络餐饮食品安全监管问题及对策研究
Research on Network Food Safety Supervision and Countermeasures  [PDF]
曾祥鑫, 王宏
Open Journal of Legal Science (OJLS) , 2024, DOI: 10.12677/ojls.2024.127653
Abstract: 近年来，我国网络餐饮行业有了突飞猛进的发展，成为推动经济发展的重要力量。但与此同时，网络餐饮对食品安全监管也提出了新的挑战。目前，我国的网络餐饮食品安全监管法律法规不完善，在实践中存在政府部门监管力度不够、第三方平台审查与监督流于形式、社会公众监督力量薄弱等一系列问题。基于此，可以通过加强网络餐饮食品安全监管立法、完善监管执法体制、规范第三方平台审查与监管制度、提升社会公众参与意识等措施来解决我国网络餐饮食品安全监管的困境，以此推动我国网络餐饮市场的持续发展。
In recent years, the network catering industry has a rapid development, becoming an important force to promote the development of economy. But at the same time, online catering also poses new challenges to food safety supervision. At present, China’s network catering food safety supervision in the legislation of the regulatory legal system is incomplete, in practice, there are a series of problems such as insufficient supervision of government departments, third-party platform qualification review in the form of a series of problems, the public supervision force is weak. Based on this, the predicament of China’s network catering food safety supervision can be solved by strengthening the legislation of network catering food safety supervision, perfecting the supervision and enforcement system, standardizing the third-party platform into the network review system, and enhancing the awareness of social public participation and other measures, so as to promote the sustainable development of China’s network catering market.
Effect of the implementation of the Hazard Analysis Critical Control Point (HACCP) prerequisite program in an institutional foodservice unit in Southern Brazil
Rodrigues, Kelly Lameiro;Silva, Jorge Adolfo;Aleixo, José Antonio Guimar？es;
Ciência e Tecnologia de Alimentos , 2012, DOI: 10.1590/S0101-20612012005000028
Abstract: the aims of this study were to investigate the hygienic practices in the food production of an institutional foodservice unit in southern brazil and to evaluate the effect of implementing good food handling practices and standard operational procedures using microbiological hygiene indicators. an initial survey of the general operating conditions classified the unit as regular in terms of compliance with state safety guidelines for food service establishments. an action plan that incorporated the correction of noncompliance issues and the training of food handlers in good food handling practices and standard operational procedures were then implemented. the results of the microbiological analysis of utensils, preparation surfaces, food handlers' hands, water, and ambient air were recorded before and after the implementation of the action plan. the results showed that the implementation of this type of practice leads to the production of safer foods.
第1页/共1000条
每页显示 条


Home
Copyright © 2008-2020 Open Access Library. All rights reserved.